Zucchini Alfredo Sauce

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If I have 10 ice cubes and you have 11 apples, how many pancakes will fit on the roof? Answer: Zucchini. Makes no sense, right? That’s pretty much how I felt every time mom would serve zucchini, this tasteless cucumber-like vegetable. Vegetables are a must only on a diet. I suggest carrot cake, zucchini bread and pumpkin pie.

All joking aside, I learned to love vegetables. Husband only eats green beans. He was astonished when I told him that beans come from mature green bean pods. He is so funny sometimes…

I fed him Brussels sprouts (yuck, were his exact words), snap peas, kohlrabi, cauliflower, red beets and Swiss chard to name a few, but he sticks to green beans and tolerates asparagus, spinach and broccoli. Occasionally though, he wants zucchini.

This zucchini sauce tastes like Alfredo sauce except it has more nutritional value. Masked in the sauce, it will trick any picky-eater, vegetable-hater into eating it.
Serves 4-6
2 medium Zucchini’s, washed and diced (or grated, see directions)
1 medium Onion, diced
1 Garlic clove, minced
2 tablespoon Olive Oil
1 tablespoon Butter
1 tablespoon Parmesan Cheese, grated
1 cup each Milk and Heavy Cream (substitute with low fat sour cream or homemade béchamel sauce for healthier version)  
Salt, Pepper and Vegeta (substitute with ½ bouillon cube)
Parsley (optional)

1 pound Pasta



Cook pasta according to package directions. Drain and keep warm.

Meanwhile, in a sauce pan heat the oil over medium-high heat. Add the onions and sauté for 2-3 minutes. Add zucchini, salt and pepper to taste. Cook until zucchini turns soft (don’t overcook to a mush). Add garlic and cook another minute. Using food processor: Transfer all to a food processor and blend until creamy. Return to the pan and add milk, cream and Parmesan  Taste for salt. Add bouillon cube or Vegeta if necessary. Let the sauce simmer over low heat for 5 minutes.


Using immersion blender: Add heavy cream and milk to the pan. With an immersion blender puree the mixture until creamy. Taste for salt. Add bouillon cube or Vegeta if necessary. Let the sauce simmer over low heat for 5 minutes. Spoon warm sauce over pasta and fold throughout, gently coating. Dust with Parmesan and garnish with parsley. Serve with garlic bread. 



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publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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7 Comment

  1. Reply
    January 10, 2013 at 2:05 am

    Your photos are amazing. Really special!! I wish you could feed me more often.

  2. Reply
    January 11, 2013 at 1:17 am

    Thanks Laura,
    Any time 🙂

  3. Reply
    Chrissa - Physical Kitchness
    September 3, 2015 at 5:52 pm

    Zucchini alfredo sauce?! I am totally intrigued! I need to try this. Glad I found your post on the Create It Thursday link party!

    1. Reply
      September 4, 2015 at 8:40 am

      Thank you, Chrissa! It’s an old recipe of mine but still very tasty 🙂 Thanks for stopping in and have a great weekend!

  4. Reply
    September 5, 2015 at 9:15 pm

    I LOVE this idea, looks so good! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can’t wait to see you next week!

    1. Reply
      September 9, 2015 at 3:03 am

      Thanks 🙂

  5. […] or roasted is our favorite way to make it. I often serve this creamy zucchini soup or hide it in Alfredo sauce. Then there’s zucchini bread. We got bored with the bread. I found two cake recipes that I […]

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